Cashew cheese sauce
Tuesday, 10th April 2018 by Rachel

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.

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This cashew cheese sauce is addictive, versatile and, healthy too. Depending what you pair it with.

It works as a nacho dip, I also use it in my chunky vegetable lasagna recipe and it’s great with pasta & roasted cauliflower.  

 

Store any leftover sauce in a glass jar in the fridge and it will keep for about a week.

 

Ingredients

150g cashews, soaked for a minimum of 4 hours

200g carrot, roughly chopped

1 clove garlic

200ml water

50ml olive oil

1 teaspoon paprika

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

4 tablespoon nutritional yeast

salt & pepper to taste

 

Method

Steam the carrots until tender.  Drain and rinse the cashews. Add all the ingredients to a high speed blender and blend until smooth.

Makes approx. 400g sauce